I always prepare a large batch of risotto and this is an alternative way to use up leftovers. It adds such a lovely crunch to the risotto and they are perfect dipping into your favourite sauce. They are also a great party food since the risotto can be prepared the night before and quickly transformed into finger food.
- 150g Risotto
- 1 Egg
- 100g Breadcrumbs
- 3 tbsp Flour
- Preheat the oven to 180 degrees.
- Mix in the egg and flour with the risotto.
- Mould into ball shapes and roll into the breadcrumbs.
- Then place on a baking tray and bake for 30 minutes approx until golden.